• Proceedings of the Korean Vacuum Society Conference
• /
• 2013.02a
• /
• pp.258-258
• /
• 2013

최근 건조 제품의 양질화, 고급화 및 편의화가 요구되어 이를 충족시키기 위한 새로운 건조방법이 계속 개발 되어 왔다. 이러한 방법들 중에서 저온과 진공하에서 건조가 이루어지는 진공 동결 건조는 가장 완벽한 건조 방법으로 최근 실용화 되고 있다. 진공동결건조란 건조의 한 종류로 수분을 함유한 시료를 동결시킨 후 진공펌프를 이용하여 수증기압을 3중점 이하로 낮추어 얼음을 직접 증기로 만드는 승화의 원리에 의해서 얻어진다. 분무진공동결건조의 특징은 (1) 물리적구조의 보존성, (2) 화학적인 안정성, (3) 생물학적인 활동의 보존성, (4) 제품의 높은 복원성 및 재생성이다. 따라서 분무진공동결건조 기술은 크게 진공, 분무, 동결, 건조, 멸균 등과 같은 요소기술의 복합기술이라 할 수 있다. 분말을 제조하기 위해서 진공동결건조 후 분쇄하는 방법을 사용하나 본 방법에서는 정밀화학품 제조를 위해서 분무진공동결건조 방식을 사용한다. 이를 통하여 적당한 크기인 5~10 um의 입경 제조가 가능하고, 공기동력학적인 입경이 기존 방식에 비해 작아서 허파까지의 운반효율이 1.5~2배 우수하다. 화학, 의학 분야에서의 분무동결 건조는 주로 민감한 제품, 즉 생물학적 고유성의 손상 없이 물을 제거하는데 사용되어 영구적으로 저장 가능한 상태로 보관할 수 있으며 물의 첨가로 원상태로 복구할 수 있어서 매우 각광을 받고 있다. 의약용 냉동건조 제품은 항생물질, 박테리아, 혈청, 백신, 검사 약물, 단백질을 포함하는 생물공학 제품들, 세포, 섬유, 화학제품 등이 있으며 주로 vial 또는 ampule 상태로 건조가 이루어진다.본 연구에서는 원료를 $-194^{\circ}C$의 액체질소에 분무시켜 동결된 미립자를 형성한 후 진공 및 저온상태에서얼음의 승화(sublimation)에 기반한 1차 건조와 수증기 탈착(desorption)에 기초한 2차 건조 과정으로 구성된 분무진공동결건조기를 개발하였다. 분무동결 과정의 해석을 통해 2유체식 노즐을 통해 분무된 미세 입경의 액적이 액체 질소 표면까지 도달하는 회수률, 분무 노즐의 위치, 운전 조건 및 용기의 설계의 최적화를 수행하였다. 초기 액적속도, 분무노즐의 높이, 흡입구 추가에 따른 액적 유동 및 회수의 특성을 제시하였으며 이를 통한 분사시스템 고도화 가능성을 제시하였다. 구형의 미세 입자가 적층된 제품의 동결건조 공정의 해석은 흡착승화 모델(sorption sublimation model)을 기반으로 다음과 같은 열전달, 물질전달, 상변화 모델을 고려하여 유도되었다. 분무노즐 및 냉동/진공 배기계 시작품을 개발하여, 표면의 고다공도를 갖춘 입경 3~20 m 정도의 시료를 얻을 수 있으며, 동역학적 입경 5 m 충족함을 확인하였다.

• Journal of Energy Engineering
• /
• v.18 no.3
• /
• pp.203-211
• /
• 2009

Vapor pressure of HFC-404a and polyol ester system were measured at 56 points from 263.15 to 323.15 K and from 0 to 90 mass %polyol ester. It was found that below 273.15 K, the effect of the polyol ester on the vapor pressure was negligible up to 30 mass % polyol ester. The vapor pressure of the system significantly decreased as the mass fraction of polyol ester increased over 50 percent. Raoult's model and Flory-Huggins model were tested for data reduction. Empirical vapor pressure equations were obtained in terms of temperature and mass fraction of polyol ester.

• Transactions of the Korean Society of Mechanical Engineers B
• /
• v.36 no.6
• /
• pp.669-674
• /
• 2012

D-Cube City is a recently completed multi purpose building consisting of four types of facilities; offices, a department store, a hotel, and congregation spaces. A community energy supply system(CES) has been installed to supply this building with electricity, steam, heat, and cold water. The BEMS, building energy management system, is currently being designed to reduce building energy consumption through the efficient operation of the various pieces of building service equipment. In this study the optimal methods for operating the CES of D-Cube City were considered. This system includes three combined heat and power systems, seven steam boilers, two hot water boilers, two absorption chillers, and four turbo chillers, and various other pieces of equipment. In result, the optimal methods of operating the CES for various energy demand levels were obtained along with the seasonal effects on the economic efficiency of the operation. The effect of the amount of energy demanded by the various facility areas on the total energy consumption was also analyzed.

• Korean Journal of Food Science and Technology
• /
• v.52 no.1
• /
• pp.1-10
• /
• 2020

The present study identified the restrictions on the use of sous-vide products in the Korean HMR market for small and medium-sized manufacturing companies. A detailed literature review revealed that the HMR market in Korea is close to saturation. Notably, the technologically advanced products produced using sous-vide seem to display significant potential to overcome market saturation. The sous-vide method differs from conventional cooking techniques and is characterized by maintenance of food texture along with flavor enhancement. However, due to the unfamiliarity of the manufacturers with this method and the unclear food safety regulations, mass food manufacturing companies do not agree on using this method; hence, sous-vide production is usually undertaken by small/medium sized companies catering primarily through online marketing portals. This study highlights the various restrictions to the implementation of sous-vide production, and discusses several practical implications of sous-vide production that would help users of this technique enter the HMR market.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.11
• /
• pp.1774-1784
• /
• 2014

The purpose of this study was to determine obstructive factors and performance level of the HACCP system among elementary schools in Gyeongbuk province. E-mail survey targeted 320 dieticians, and recovery rate was 74.1%. Consequently, 227 responses were analyzed. The questionnaire was composed of 58 items under four sections (general characteristics, dieticians' perceived HACCP performance level, dieticians' perceived CCP performance level, and obstructive factors of HACCP system implementation). The item with the highest rate of HACCP performance level was 'HACCP training for foodservice employees in schools ($4.02{\pm}0.70$)' while the lowest counterpart was 'implementation of HACCP team meeting, reporting, and maintenance ($2.74{\pm}0.99$)'. The performance level of the item 'HACCP training for foodservice employees in schools' was perceived as highest when the number of students eating school meals was greater than 1,101 (P<0.05). Moreover, CCP 4 ($4.44{\pm}0.53$) and CP 5 ($4.44{\pm}0.51$) showed the best performance, whereas CCP 1 showed the lowest performance level ($3.90{\pm}0.60$). Therefore, reinforcement of hygiene instruction in menu planning is perceived as necessary. CCP 1, CCP 6 (P<0.05), and CCP 3 (P<0.001) showed significant differences in performance based on the number of students eating school meals. Further, according to results regarding obstructive factors of HACCP system execution, 'general factor' was the most severe obstructive factor in the application of HACCP ($3.46{\pm}0.62$). Among the 'factors pertaining to dieticians', the item 'hardship of proper monitoring and micro-management due to overwhelming workload' was most influential ($3.46{\pm}0.96$). Furthermore, the item 'low budget allocation by educational offices ($3.90{\pm}0.88$)' was influential among the 'factors pertaining to school administrations'. In conclusion, the results of this research can help solve obstructive factors of elementary school food services and provide knowledge that is essential for the proper implementation of HACCP.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.3
• /
• pp.464-477
• /
• 2013

There is a great need to develop a training program proven to change behavior and improve knowledge. The purpose of this study was to evaluate employee hygiene knowledge, hygiene practice, and cleanliness, before and after HACCP system implementation at one small-size restaurant. The efficiency of the system was analyzed using time-temperature control after implementation of u-HACCP$^{(R)}$. The employee hygiene knowledge and practices showed a significant improvement (p<0.05) after HACCP system implementation. In non-heating processes, such as seasoned lettuce, controlling the sanitation of the cooking facility and the chlorination of raw ingredients were identified as the significant CCP. Sanitizing was an important CCP because total bacteria were reduced 2~4 log CFU/g after implementation of HACCP. In bean sprouts, microbial levels decreased from 4.20 logCFU/g to 3.26 logCFU/g. There were significant correlations between hygiene knowledge, practice, and microbiological contamination. First, personnel hygiene had a significant correlation with 'total food hygiene knowledge' scores (p<0.05). Second, total food hygiene practice scores had a significant correlation (p<0.05) with improved microbiological qualities of lettuce salad. Third, concerning the assessment of microbiological quality after 1 month, there were significant (p<0.05) improvements in times of heating, and the washing and division process. On the other hand, after 2 months, microbiological was maintained, although only two categories (division process and kitchen floor) were improved. This study also investigated time-temperature control by using ubiquitous sensor networks (USN) consisting of an ubi reader (CCP thermometer), an ubi manager (tablet PC), and application software (HACCP monitoring system). The result of the temperature control before and after USN showed better thermal management (accuracy, efficiency, consistency of time control). Based on the results, strict time-temperature control could be an effective method to prevent foodborne illness.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
• /
• 1991.04a
• /
• pp.17-22
• /
• 1991

최근 기계장치로부터 발생하는 소음을 감소시키는 새로운 방법으로서, 능동 적으로 소음을 제어하는 방법에 대한 연구가 활발히 진행되고 있다. 이것은 원하지 않는 소음을 그 신호의 역위상을 갖는 부가음을 이용하여 능동적으 로 감쇠시키는 방법으로서, 저주파수 대역에서 비효율적인 수동적인 방법인 소음기둥에 대한 대안으로 많은 학자들의 관심의 대상이 되어 왔다. 초기에 는 소음을 줄이기 위해 요구되는 여러가지 음향요소의 전달함수를 제어하는 데 대한 불가능성으로 인해 능동 소음제어에 대한 실질적인 발전이 지연되 어 왔으나 최근 마이크로 컴퓨터를 비롯한 전자공학의 발전으로 인해 적응 신호처리 분야가 등장하게 되었으며, 음향계의 소음을 원하는 수준까지 제어 하는 능동 소음제어의 실시간 구현이 가능하게 되었다. 그 중에서도 음이 1 차원적으로 전파한다고 볼 수 있는 길이가 긴 덕트구조물에서의 능동 소음 제어는 가장 기본적이며 현실적으로 자동차 배기계나 냉동.공조설비에 있어 서 실용적으로 적용할 수 있는 문제임 만큼 많은 연구가 이루어지고 있다. 이러한 능동 소음제어 방법을 음향계에 적용하였을 때, 부가적인 음을 발생 하는 제어용 스피커로 인해 입력마이크로폰으로의 음향궤환이 존재하고 이 에 따라 제어계가 불안정해질 수 있으며, 또한 변환기의 사용으로 인한 부가 적인 전달함수가 존재하므로 이에 대한 중요한 의미를 갖고 고려하여야 한 다. 본 연구에서는 적응 필터링 이론에 의한 소음원의 입력신호에 대한 최적 한 예측으로써 부가음을 발생시키고, 입력신호 및 제어된 출력신호간의 차인 오차를 최소화 시키도록 하는 오차적응제어법을 이용한 능동소음 제어 방법 을 제시하였다. 이와 아울러 제어계의 환경변화에 따른 파라메타의 변화에 적응적으로 응답이 가능해야 하는 적응 소음제어 시스템에서, 음향궤환과 함 께 필히 고려해야 하는 부가적인 전달함수의 영향을 고려한 능동 소음제어 에 대해 연구하였다. 경량화 추세에 따라 지반이나 케이싱이 경량이거나 유연하여 회전축과 동적으로 연성된 경우 회전축-베어링-지반으로 이루어진 2중구조의 회전축 계 동특성을 해석할 수 있는 프로그램을 개발하므로서 회전 기계류의 진동 전반에 걸친 문제점에 대한 그 원인과 현상을 명확히 분석하여 국내의 전기 계류의 보다 신뢰성있는 설계 및 제작자료를 확보하는데 기여할 수 있게 하 였다.존의 small molecular Gd-chelate에 비해 매우 큼을 알 수 있었다. MnPC는 간세포에 흡수된 후 담도계로 배출되는 간특이성 조영제임을 확인하였다. 장비 내에서 반복 시행한 평균값의 차이는 대체적으로 유의한 차이가 없었으나, 다른 장비에서 반복 시행한 장비간의 사이에는 유의한 차이가 있는 경우가 더 많았다. 따라서 , MRS 검사를 소뇌나 뇌교의 어떤 절환에 적용하기 전에 각 장비 마다 정상 기준치를 반드시 얻은 후에 이상여부를 판 정하는 것이 필수적이라고 생각된다.EX> 이상이 적절한 진단기준으로 생각되었다. $0.4{\;}\textrm{cm}^3$ 이상의 좌우 부피차를 보이는 모든 증례에서 육안적으로도 해마위축이 뚜렷이 나타났다. 결론 : MR영상을 이용한 해마의 부피측정은 해마경화증 환자의 진단에 있어 육안적인 MR 진단이 어려운 제한된 경우에만 실제적 도움을 줄 수 있는 보조적인 방법으로 생각된다.ofile whereas relaxivity at high field is not affected by τS. On the other hand, the change in τV does not affect low field profile but strongly in fluences on both inflection fie이 and the maximum relaxivity value. The results shows a fluences on both inflection field

• Korean journal of food and cookery science
• /
• v.23 no.5
• /
• pp.589-600
• /
• 2007

Recently, with the rapid expansion of the franchise restaurants, ensuring food safety has become essential for restaurant growth. Consequently, the need for food safety training and related material is in increasing demand. In this study, we identified potentially hazardous risk factors for ensuring food safety in restaurants through a food safety monitoring tool, and developed training materials for restaurant employees based on the results. The surveyed restaurants, consisting of 6 Korean restaurants and 1 Japanese restaurant were located in Seoul. Their average check was 15,500 won, ranging from 9,000 to 23,000 won. The range of their total space was 297.5 to $1322.4m^2$, and the amount of kitchen space per total area ranged from 4.4 to 30 percent. The mean score for food safety management performance was 57 out of 100 points, with a range of 51 to 73 points. For risk factor analysis, the most frequently cited sanitary violations involved the handwashing methods/handwashing facilities supplies (7.5%), receiving activities (7.5%), checking and recording of frozen/refrigerated foods temperature (0%), holding foods off the floor (0%), washing of fruits and vegetables (42%), planning and supervising facility cleaning and maintaining programs of facilities (50%), pest control (13%), and toilet equipped/cleaned (13%). Base on these results, the main points that were addressed in the hygiene training of restaurant employees included 4 principles and 8 concepts. The four principles consisted of personal hygiene, prevention of food contamination, time/temperature control, and refrigerator storage. The eight concepts included: (1) personal hygiene and cleanliness with proper handwashing, (2) approved food source and receiving management (3) refrigerator and freezer control, (4) storage management, (5) labeling, (6) prevention of food contamination, (7) cooking and reheating control, and (8) cleaning, sanitation, and plumbing control. Finally, a hygiene training manual and poster leaflets were developed as a food safety training materials for restaurants employees.

• Journal of Food Hygiene and Safety
• /
• v.27 no.4
• /
• pp.366-374
• /
• 2012

Recently pathogenic E. coli is one of the main foodborne pathogens resulting in many patients in Korea. To understand the characteristics of pathogenic E. coli outbreaks in Korea, the epidemiological investigation reports of pathogenic E. coli outbreak in 2009 (41 reports) and in 2010 (27 reports) were collected in the web site of the Korea Centers for Disease Control and Prevention, reviewed and analysed in this study. The main places of the pathogenic E. coli outbreaks were food catering service area (64.8%) and restaurants (25.0%). The main type of the pathogens were EPEC (44.7%) and ETEC (34.2%). EAEC and EHEC was responsible for 10.5 and 9.2%, respectively. Eight of 68 outbreak cases were caused by more than 2 types of pathogenic E. coli which implicates the complicated contamination pathways of pathogenic E. coli. The incidence rate of pathogenic E. coli was $33.6{\pm}30.5%$ and the main symptoms were diarrhea, stomach ache, nausea, vomiting, and fever etc. The two identified food sources were identified as frozen hamburger pattie and squid-vegetable mixture. To improve the food source identification by epidemiological investigation, food poisoning notification to the agency should not be delayed, whole food items attributed the outbreak should be collected and detection method of the various pathogenic E. coli in food has to be improved. In conclusion, the characteristics between the EHEC outbreaks in the western countries and the EPEC or ETEC outbreaks in Korea needs to be distinguished to prepare food safety management plan. In addition, the development of the trace back system to find the contamination pathway with the improved detection method in food and systemic and cooperative support by the related agencies are necessary.